Pot-Roasted Chicken With Sweet And Sour Sauce - cooking recipe

Ingredients

2 kg whole chickens
sea salt
fresh ground black pepper
fresh parsley
fresh ginger
2 red peppers
2 yellow peppers
4 red onions
2 red chilies
1 pineapple
1 teaspoon fennel seed
olive oil
2 tablespoons sugar
6 tablespoons balsamic vinegar

Preparation

Preheat the oven 190c/375F/Gas5.
You will need a casserole dish large enough for the chicken to sit on top of all the vegetables and pineapple .
You will also need a food processor.
Crush the fennel seeds and put to one side.
Chop the parley and put to one side.
Cut the stalk off the top of the chillies. Snap them in half and put those to one side too.
Grate the ginger - Leaving the skin on.
Season the chicken inside and out with salt and pepper and stuff the cavity with the parsley and ginger.
Cut the red onions and peppers and pineapple into quarters and put into a cold casserole dish.
Add the chillies and crushed fennel seeds. Drizzle with 3 good glugs of olive oil.
Sprinkle with salt and pepper and give it a good stir to coat everything well.
Place the chicken on top and pat it with a little oil. Cook in the middle of a pre-heated oven until the chicken is cooked - about 1 and 50 minutes.
***Please note cooking time is APROX - please read the lable on the chicken. The chicken is only cooked when the juices run clear and you can easily pull the bone from the thighs.
When cooked, remove the chicken and drain the juices over the pan.
Also remove half of the vegetables and half of the pineapple and put with the chicken and keep warm.
Put the remaining vegetables and pineapple from the pan into a food processor with the sugar and balsamic vinegar. Correct the seasoning with a little salt and pepper - if needed.
Blend to make a lovely sauce. ONLY if needed add a little boiling water to loosen and thin out.
Remove the chicken from the bone and put onto serving plates - pour over the sauce.
I served mine with boiled rice.